PRIVATE DINING 2018 PASADENA

PRIVATE DINING 2018 PASADENA

EXPRESSION OF TASTE AND VISION Interpretation of the classic American steakhouse with hints of Japanese influence laced into our menu Alexander s Steakhouse, Pasadena offers three private dining rooms, a semi-private patio or a venue buyout to create the perfect setting for your event. From client dinner to cocktail reception, board meeting to tencourse food and wine pairing, our warm and professional staff will attend to every detail so you can enjoy your special event with your guests. FROM THE MOMENT YOU WALK IN THE DOOR, YOUR NOSE WILL TELL YOU THAT, THIS IS NOT YOUR AVERAGE STEAKHOUSE Candice Merrill Pasadena now Julien le Tohic Director of Special Events D: 626.486.1111 C: 702.756.2235 julienletohic@alexanderssteakhouse.com

CANAPES 20 minimum per item HAMACHI SHOTS 5 dashi / avocado / fresno / ponzu / negi / arare LOBSTER TOAST 6 avocado / radish / pistachio & Calabrian chili relish / chervil BEETS 4 goat cheese / grilled bread TUNA TARTARE 5 hijiki / avocado / ponzu / nori rice cracker / wasabi / wonton cup BEEF TARTAR 5 prime strip / charred vadouvan / fava leaf / potato chips CUCUMBER CRAB 5 Daily offering EXECUTIVE CHEF TRAVIS FLOOD

ROSEBOWL $90 FIRST COURSE please select 2 WEDGE SALAD carrot ginger dressing / bleu cheese / summer beans / tomato / bacon LITTLE GEM SALAD anchovy dressing / bread crumbs / egg / red onion / parmesan MIXED BABY GREENS yuzu honey vinaigrette / shaved vegetables / nori / crispy rice SECOND COURSE please select 2 CATCH OF THE DAY seasonal ROASTED CHICKEN seasonal accoutrements 8OZ FILET MIGNON bordelaise / sauteed spinach / mashed potatoes 12OZ PRIME NEW YORK bordelaise / sauteed spinach / mashed potatoes THIRD COURSE please select 1 YUZU CHEESECAKE: blueberry compote / graham cracker crust / cream CHOCOLATE CAKE: strawberry compote / strawberry ice cream / cream ASSORTED SORBET: ask our server for our seasonal offerings EXECUTIVE CHEF TRAVIS FLOOD

HUNTINGTON $110 FIRST COURSE please select 2 WEDGE SALAD carrot ginger dressing / bleu cheese / summer beans / tomato / bacon LITTLE GEM SALAD anchovy dressing / bread crumbs / egg / red onion / parmesan MIXED BABY GREENS yuzu honey vinaigrette / shaved vegetables / nori / crispy rice TOMATO & HEART OF PALM speck / mizuna / shiso gremolata / grilled bread / miso butter TARTAR OF BEEF miso / soy cured egg yolk / charred onions / chive / feuille de brick SECOND COURSE please select 3 CATCH OF THE DAY seasonal ROASTED CHICKEN seasonal accoutrements 8oz FILET MIGNON bordelaise / sauteed spinach / mashed potatoes 20oz RIBEYE SCALLOP bordelaise / sauteed spinach / mashed potatoes THIRD COURSE please select 1 YUZU CHEESECAKE: blueberry compote / graham cracker crust / cream CHOCOLATE CAKE: strawberry compote / strawberry ice cream / cream ASSORTED SORBET: ask our server for our seasonal offerings EXECUTIVE CHEF TRAVIS FLOOD

event planning guidelines menus Our menus are designed to change seasonally and showcase the best ingredients from local farms and artisan purveyors. We request that you finalize your menu selections at least 5 working days prior to your event date. With your menu selections, we ask that you include special menu requests for dietary, health or religious reasons, so we can be fully prepared for the event. We will do our best to accommodate your requested menu, but may adjust menu items or wine selections without notice depending on availability. Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase the risk of a food borne illness. Pricing may change due to market fluctuation and availability of product. beverages All beverages are charged on consumption and will be added to your bill at the conclusion of the event. Our Wine Director has selected wines that pair with each course and can assist you with any custom selections for your event. You are of course welcome to select from our full wine list directly. In addition, specialty cocktail, beer or non-alcoholic selections can also be arranged for your event. All guests that appear to be under 21 will be asked for ID to be served alcoholic beverages or wine. If a guest appears to be under 21 and does not have ID with them, then the staff will offer them a non-alcoholic beverage. Any guest who offers an under aged guest alcohol will cause the alcohol and wine service to be discontinued for the event. food and beverage minimums A food and beverage minimum will apply for all private dining rooms, semi-private courtyard or entire location buyout. Rates will vary depending on your estimated guest count and event date. Our Special Events Director will advise you on the minimum for your event. Taxes, service charges, additional labor request, set up fees, audiovisual rentals, rental linens or flowers are not applied to the minimum. 1 1 1 L o s R o b l e s A v e n u e P a s a d e n a M a i n 6 2 6-4 8 6-1111 ~ D i r e c t 6 2 6-4 8 6-1 1 1 7 ~ f a x 6 2 6-4 8 6-1115

event planning guidelines service charge and ca state tax All private events are subject to a 20% service charge and current CA State Sales tax. In compliance with California state law, all service charges are subject to sales tax contracts, deposits & cancellations Reservations are confirmed upon receiving a completed and signed contract with valid credit card authorization. A 50% non-refundable deposit is required at the time of the contract signing, which will go towards the final food and beverage minimum. We accept Visa, MasterCard, American Express, Discover and Cash. If cancellation occurs within (30) days or less prior to your event date, 100% of the Food and Beverage Minimum will be charged to the credit card provided on the signed contract minus the deposit. Depending on the nature of the cancellation and the intention to rebook, Alexander s Steakhouse reserves the right to waive this charge. guest count We require a confirmation of your guest count 3 working days prior to your event date. If we do not receive your guaranteed guest count 3 working days prior to your event, we will use your original estimated guest count. After 48 hours, we can only accept an increase in the expected number of guests. Should your guest count decrease, we will charge for the guaranteed number of guests. outside beverages All wines, champagnes, sparkling wines, cocktails, beer or non-alcoholic beverages must be purchased from Alexander s Steakhouse Pasadena without exception. 1 1 1 L o s R o b l e s A v e n u e P a s a d e n a M a i n 6 2 6-4 8 6-1111 ~ D i r e c t 6 2 6-4 8 6-1 1 1 7 ~ f a x 6 2 6-4 8 6-1115

event planning & guidelines specialty cakes/cake cutting fee Alexander s Steakhouse Pasadena Pastry Team can design a customized, special occasion cake for your event. Please refer to specialty cake list for flavors and pricing. If you wish to bring in your own cake, we will be happy to serve and plate it. A $6.00 per person cake cutting fee exclusive of gratuity and sales tax will be charged to your final bill. floral arrangement/specialty linen rental/event decor We are pleased to help arrange centerpieces, florals, rental linens or additional room decor for your event and it requires 5 working days for these requests to confirm the items are available. Floral arrangements, centerpieces, linens and decor range in price and availability, please consult with our Director of Special Events for pricing and delivery options. audio/visual equipment We provide complimentary high-speed Wi-Fi for all our guests. Our East private dining room has an LCD projector and screen and can combine with our West private dining room. To guarantee the availability of additional equipment rental, arrangements must be made at least one week prior to your event date. parking Valet parking is available on Monday-Sunday evenings. Please advise your Director of Special Events if you will be utilizing our valet parking and whether it s hosted by your company or if your guests will pay for their own valet parking. Valet parking is $8 per car Monday-Sunday evenings beginning at 5:30 PM until 9:30 PM. If extended valet times or attendants are requested additional fees may be incurred and added to your final invoice. 1 1 1 L o s R o b l e s A v e n u e P a s a d e n a M a i n 6 2 6-4 8 6-1111 ~ D i r e c t 6 2 6-4 8 6-1 1 1 7 ~ f a x 6 2 6-4 8 6-1115